CN112869072A - Freeze-dried flaky dried citrus gonggan and preparation method thereof - Google Patents
Freeze-dried flaky dried citrus gonggan and preparation method thereof Download PDFInfo
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- CN112869072A CN112869072A CN202110204907.XA CN202110204907A CN112869072A CN 112869072 A CN112869072 A CN 112869072A CN 202110204907 A CN202110204907 A CN 202110204907A CN 112869072 A CN112869072 A CN 112869072A
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- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 58
- 241000207199 Citrus Species 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000004140 cleaning Methods 0.000 claims abstract description 30
- 238000004108 freeze drying Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 15
- 238000001291 vacuum drying Methods 0.000 claims abstract description 11
- 239000008367 deionised water Substances 0.000 claims abstract description 10
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 239000003599 detergent Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000010257 thawing Methods 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000000643 oven drying Methods 0.000 abstract 1
- 239000000428 dust Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 241000675108 Citrus tangerina Species 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a freeze-dried flaky dried citrus gonggan and a preparation method thereof. The preparation method comprises the following steps: cleaning fresh Citrus gonggan fruit, oven drying, and freezing overnight; after thawing at room temperature, performing directional transverse-diameter mechanical slicing; cleaning in deionized water, and draining; pouring liquid nitrogen into an ice basin, and pre-freezing the slices in the liquid nitrogen; freeze-drying the freeze-dried slices in a freeze dryer; placing the freeze-dried tribute orange slices in a vacuum drying oven for storage; and (4) carrying out vacuum packaging on the freeze-dried tribute orange slices, and drying and storing in dark. The freeze-dried flaky dried citrus gonggan prepared by the invention has good fragrance, and citrus gonggan flavor water with fragrance and taste of citrus gonggan can be obtained after being brewed with hot water, and has slight sweet taste. The freeze-dried flaky dried citrus gonggan prepared by the invention has the advantage of long-time storage, and the shelf life of the product is greatly prolonged by vacuum packaging.
Description
Technical Field
The invention relates to dried fruits, in particular to dried flaky tribute citrus fruits using a freeze-drying technology and a preparation method thereof, and belongs to the technical field of food processing.
Background
Gonggan, also known as emperor orange and Guifei orange. According to the record of the original Sihui of tribute oranges in Qingguang Shuizu (four-hui county and records), the natural hybrid species of oranges and tangerines are recorded, but the parents of the natural hybrid species of oranges and tangerines have no way to study. It has the advantages of orange and tangerine, excellent fragrance and taste, and rich juice. The citrus gonggan has beautiful shape, golden fruit color, thin skin and few kernels, crisp meat, slag formation, high sugar content and low acidity, and integrates the advantages of beautiful appearance of oranges and tender and easy peeling of the oranges. In recent years, people increasingly enjoy tribute oranges, but the production of tribute oranges is limited by seasonal factors. Compared with high-temperature dehydration, the freeze-drying technology has little loss of some volatile components, so the freeze-drying technology is widely applied to the field of food industry. However, no freeze-dried tribute citrus chips processed using freeze-drying technology are yet available on the market.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a dried slice citrus gonggan prepared by adopting a freeze-drying technology.
In order to solve the technical problem, the invention provides a preparation method of freeze-dried sheet dried citrus gonggan fruits, which is characterized by comprising the following steps:
step 1): cleaning fresh citrus gonggan fruit to remove impurities;
step 2): drying the washed citrus gonggan fruits in a vacuum drying oven;
step 3): freezing the dried citrus gonggan fruits in a freezing chamber of a refrigerator overnight;
step 4): unfreezing the frozen orange fruits which are kept overnight at room temperature, and then carrying out directional transverse-diameter mechanical slicing;
step 5): washing the slices obtained in the step 4) in deionized water for 1-2 times, each time for 5-10s, and draining off water;
step 6): pouring liquid nitrogen into an ice basin, and pre-freezing the slices obtained in the step 5) in the liquid nitrogen;
step 7): freeze-drying the freeze-dried slices obtained in the step 6) in a freeze dryer;
step 8): placing the freeze-dried tribute orange slices obtained in the step 7) in a vacuum drying oven for storage;
step 9): and (3) carrying out vacuum packaging on the freeze-dried tribute orange slices obtained in the step 7) or the step 8), and drying and storing in dark.
Preferably, the cleaning in step 1) is specifically: cleaning in clear water for 1-3 times, or using food grade detergent first and then cleaning in clear water for 1-3 times.
Preferably, the drying temperature in the step 2) is 35-65 ℃, and the time is 0.5-3 h.
Preferably, the thickness of the slice in the step 4) is 3.5-5.5 mm.
Preferably, the temperature of the freeze-drying in the step 7) is-55 +/-2 ℃, and the pressure is less than or equal to 5 Pa.
Preferably, the temperature of the vacuum drying oven in the step 8) is 40 ℃.
The invention also provides the freeze-dried flaky dried tribute orange fruit prepared by the preparation method of the freeze-dried flaky dried tribute orange fruit. The freeze-dried tribute orange slices have good fragrance, and volatile components (fragrance) are well reserved.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention solves the problems that the dried freeze-dried flaky tribute citrus obtained by the common method has high viscosity and is not suitable for storage and use;
2. the freeze-dried flaky dried citrus gonggan prepared by the invention has good fragrance, and citrus gonggan flavor water with fragrance and taste of citrus gonggan can be obtained after being brewed with hot water, and has trace sweet taste;
3. the freeze-dried flaky dried citrus gonggan prepared by the invention has the advantage of long-time storage, and the shelf life of the product is greatly prolonged by vacuum packaging.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
The freeze-dried sliced dried citrus gonggan in the examples was prepared according to the method described above in this patent, and the specific raw materials and equipment are shown in tables 1-2.
TABLE 1 materials and reagents
| Name of Material | Purity of | Manufacturer of the product |
| Gonggan (Gonggan) | - | Is commercially available |
| Deionized water | - | Preparation in the laboratory |
| Liquid nitrogen | - | SHANGHAI TITAN TECHNOLOGY Co.,Ltd. |
| Ethanol | Chemical purity | SHANGHAI TITAN TECHNOLOGY Co.,Ltd. |
TABLE 2 apparatus and instruments
Example 1
A preparation method of freeze-dried flaky dried citrus gonggan fruits comprises the following specific steps:
1) cleaning the citrus gonggan fruits, namely cleaning fresh citrus gonggan fruits for 1-2 times in clear water to remove dust and impurities. And carefully cleaning the surface with food-grade detergent, finally cleaning with clear water for 2-3 times, and draining off water after cleaning.
2) The citrus gonggan fruits slightly drained of water were dried in a vacuum drying oven. The drying temperature is 35 ℃, and the drying time is 1 h.
3) Freezing the dried Citrus gonggan fruit in a refrigerator overnight, thawing at room temperature for 30min, and slicing at a transverse diameter of 3.5 mm.
4) Washing 3.5mm Citrus gonggan fruit slice in deionized water at 40 deg.C for 5s for 2 times, and draining water.
5) Pouring liquid nitrogen into an ice basin, pre-freezing the drained slices in the liquid nitrogen for 5min, and freeze-drying in an HXLG-10-50B freeze-drying machine at-55 ℃ under the freeze-drying pressure of 4Pa for 20 h.
6) And (3) quickly carrying out vacuum packaging on the freeze-dried sheet dried tribute orange fruits, and storing the dried slice tribute orange fruits in a dark dry place to obtain the freeze-dried sheet dried tribute orange fruits.
Example 2
A preparation method of freeze-dried flaky dried citrus gonggan fruits comprises the following specific steps:
1) cleaning the citrus gonggan fruits, namely cleaning fresh citrus gonggan fruits for 1-2 times in clear water to remove dust and impurities. And carefully cleaning the surface with food-grade detergent, finally cleaning with clear water for 2-3 times, and draining off water after cleaning.
2) The citrus gonggan fruits slightly drained of water were dried in a vacuum drying oven. The drying temperature is 55 ℃, and the drying time is 1 h.
3) Freezing the dried Citrus gonggan fruit in a refrigerator overnight, thawing at room temperature for 30min, and slicing at a transverse diameter of 3.5 mm.
4) Washing 3.5mm Citrus gonggan fruit slice in deionized water at 40 deg.C for 5s for 2 times, and draining water.
5) Pouring liquid nitrogen into an ice basin, pre-freezing the drained slices in the liquid nitrogen for 5min, and freeze-drying in an HXLG-10-50B freeze-drying machine at-55 ℃ under the freeze-drying pressure of 4Pa for 20 h.
6) And (3) quickly carrying out vacuum packaging on the freeze-dried sheet dried tribute orange fruits, and storing the dried slice tribute orange fruits in a dark dry place to obtain the freeze-dried sheet dried tribute orange fruits.
Example 3
A preparation method of freeze-dried flaky dried citrus gonggan fruits comprises the following specific steps:
1) cleaning the citrus gonggan fruits, namely cleaning fresh citrus gonggan fruits for 1-2 times in clear water to remove dust and impurities. And carefully cleaning the surface with food-grade detergent, finally cleaning with clear water for 2-3 times, and draining off water after cleaning.
2) The citrus gonggan fruits slightly drained of water were dried in a vacuum drying oven. The drying temperature is 65 ℃, and the drying time is 1 h.
3) Freezing the dried Citrus gonggan fruit in a refrigerator overnight, thawing at room temperature for 30min, and slicing at a transverse diameter of 3.5 mm.
4) Washing 3.5mm Citrus gonggan fruit slice in deionized water at 40 deg.C for 5s for 2 times, and draining water.
5) Pouring liquid nitrogen into an ice basin, pre-freezing the drained slices in the liquid nitrogen for 5min, and freeze-drying in an HXLG-10-50B freeze-drying machine at-55 ℃ under the freeze-drying pressure of 4Pa for 20 h.
6) And (3) quickly carrying out vacuum packaging on the freeze-dried sheet dried tribute orange fruits, and storing the dried slice tribute orange fruits in a dark dry place to obtain the freeze-dried sheet dried tribute orange fruits.
Example 4
A preparation method of freeze-dried flaky dried citrus gonggan fruits comprises the following specific steps:
1) cleaning the citrus gonggan fruits, namely cleaning fresh citrus gonggan fruits for 1-2 times in clear water to remove dust and impurities. And carefully cleaning the surface with food-grade detergent, finally cleaning with clear water for 2-3 times, and draining off water after cleaning.
2) The citrus gonggan fruits slightly drained of water were dried in a vacuum drying oven. The drying temperature is 35 ℃, and the drying time is 1 h.
3) Freezing the dried Citrus gonggan fruit in a refrigerator overnight, thawing at room temperature for 30min, and slicing at a transverse diameter of 3.5 mm.
4) Cleaning 3.5mm citrus gonggan fruit slice in deionized water at 40 deg.C for 1 time, and draining water for use.
5) Pouring liquid nitrogen into an ice basin, pre-freezing the drained slices in the liquid nitrogen for 5min, and freeze-drying in an HXLG-10-50B freeze-drying machine at-55 ℃ under the freeze-drying pressure of 4Pa for 20 h.
6) And (3) quickly carrying out vacuum packaging on the freeze-dried sheet dried tribute orange fruits, and storing the dried slice tribute orange fruits in a dark dry place to obtain the freeze-dried sheet dried tribute orange fruits.
Performance testing
1) 20g of each of examples 1,2,3 and 4 was put into a glass cup, and 300mL of deionized water at 90 ℃ was added thereto for brewing for 5min, and then cooled to room temperature for sensory testing.
2) The flavor water brewed in examples 1,2,3 and 4 was evaluated by 7 professionally trained sensory testers, wherein 1 was disliked, 2 was less disliked, 3 was general like, 4 was more like, and 5 was like, and the specific data is shown in table 3.
TABLE 3 evaluation results of flavored Water obtained in examples 1 to 4
| Item | Evaluation of fragrance (score) | Flavor evaluation (score) |
| Example 1 | 4.20 | 4.55 |
| Example 2 | 3.75 | 4.35 |
| Example 3 | 2.35 | 4.20 |
| Example 4 | 4.35 | 4.80 |
Examples 1 to 3 respectively change the drying temperature of the dried citrus gonggan fruits, and the sensory evaluation shows that the fragrance and the flavor have a certain difference, and example 4 changes the washing times in deionized water compared with example 1, and shows that the fragrance and the flavor are improved to a certain extent, and the drying time and the washing times have a certain influence on the dried freeze-dried sliced citrus gonggan fruits.
Claims (7)
1. A preparation method of freeze-dried flaky dried citrus gonggan is characterized by comprising the following steps:
step 1): cleaning fresh citrus gonggan fruit to remove impurities;
step 2): drying the washed citrus gonggan fruits in a vacuum drying oven;
step 3): freezing the dried citrus gonggan fruits in a freezing chamber of a refrigerator overnight;
step 4): unfreezing the frozen orange fruits which are kept overnight at room temperature, and then carrying out directional transverse-diameter mechanical slicing;
step 5): washing the slices obtained in the step 4) in deionized water for 1-2 times, each time for 5-10s, and draining off water;
step 6): pouring liquid nitrogen into an ice basin, and pre-freezing the slices obtained in the step 5) in the liquid nitrogen;
step 7): freeze-drying the freeze-dried slices obtained in the step 6) in a freeze dryer;
step 8): placing the freeze-dried tribute orange slices obtained in the step 7) in a vacuum drying oven for storage;
step 9): and (3) carrying out vacuum packaging on the freeze-dried tribute orange slices obtained in the step 7) or the step 8), and drying and storing in dark.
2. The method for preparing the dried freeze-dried sheet citrus fruits according to claim 1, wherein the washing in the step 1) is specifically as follows: cleaning in clear water for 1-3 times, or using food grade detergent first and then cleaning in clear water for 1-3 times.
3. The method for preparing the dried freeze-dried sheet citrus fruits according to claim 1, wherein the drying temperature in the step 2) is 35-65 ℃ and the drying time is 0.5-3 h.
4. The method for preparing the dried lyophilized sheet-like citrus gonggan according to claim 1, wherein the thickness of the slice in the step 4) is 3.5-5.5 mm.
5. The method for preparing the dried freeze-dried sheet citrus fruits according to claim 1, wherein the temperature for freeze-drying in the step 7) is-55 ± 2 ℃ and the pressure is less than or equal to 5 Pa.
6. The method for preparing dried lyophilized sheet-like citrus gonggan according to claim 1, wherein the temperature of the vacuum drying oven in step 8) is 40 ℃.
7. The dried lyophilized sheet-like dried citrus gonggan prepared by the method of any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110204907.XA CN112869072A (en) | 2021-02-24 | 2021-02-24 | Freeze-dried flaky dried citrus gonggan and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110204907.XA CN112869072A (en) | 2021-02-24 | 2021-02-24 | Freeze-dried flaky dried citrus gonggan and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112869072A true CN112869072A (en) | 2021-06-01 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907844A (en) * | 2014-03-26 | 2014-07-09 | 上海应用技术学院 | Production method of freeze-dried carrot crisp chips |
| CN105685881A (en) * | 2016-03-03 | 2016-06-22 | 湖南省农产品加工研究所 | Lime slices and preparation method thereof |
| CN106418326A (en) * | 2016-09-26 | 2017-02-22 | 广东中兴绿丰农业科技发展有限公司 | Manufacturing method of freeze-dried fruit slices |
| CN108719878A (en) * | 2018-06-13 | 2018-11-02 | 西南大学 | A kind of vacuum freezing-drying preparation method thereof of citrus piece |
| CN109479950A (en) * | 2018-10-26 | 2019-03-19 | 元谋利明脱水蔬菜有限责任公司 | A kind of emblic freeze-drying process method |
-
2021
- 2021-02-24 CN CN202110204907.XA patent/CN112869072A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907844A (en) * | 2014-03-26 | 2014-07-09 | 上海应用技术学院 | Production method of freeze-dried carrot crisp chips |
| CN105685881A (en) * | 2016-03-03 | 2016-06-22 | 湖南省农产品加工研究所 | Lime slices and preparation method thereof |
| CN106418326A (en) * | 2016-09-26 | 2017-02-22 | 广东中兴绿丰农业科技发展有限公司 | Manufacturing method of freeze-dried fruit slices |
| CN108719878A (en) * | 2018-06-13 | 2018-11-02 | 西南大学 | A kind of vacuum freezing-drying preparation method thereof of citrus piece |
| CN109479950A (en) * | 2018-10-26 | 2019-03-19 | 元谋利明脱水蔬菜有限责任公司 | A kind of emblic freeze-drying process method |
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Application publication date: 20210601 |